What is the Famous Food of Ladakh?

It is an indivisible food in Ladakh households. Saag also has its origins in Kashmir.

Tabak Maaz
Another Kashmiri, yet Ladakhi dish, Tabak Maaz is fried lamb ribs. It is primarily a Persian flavored dish with many spices used in its preparation.

The marinated ribs are kept overnight so that it unstiffens and is then cooked until it becomes soft.

Milk and saffron are added to it making it even tastier. It is often served as a starter. The texture of the meat shall be crispy.

The spices used are aniseed, turmeric, and asafoetida, cloves and cinnamon powder.

Thenktuk
Very similar to Thukpa, Thenktuk is a variant of it.

Along with noodles here you get fragments of flour dough in the soup. The soup also could be different as in it is less spicy compared to Thukpa.

The veggies that go into the soup are onion, tomatoes, ginger garlic, radish potato spinach, and cilantro. “Then” could be translated as “pull” and “thuk” means noodles.

Hence this is a pullout noodle soup. This food also has its origin in Tibet and then it spread across the Himalayan valleys. The dough is the crucial part of this dish.

The mixture will be required to stay for fifteen to twenty minutes in the soup so that it becomes flexible enough to pull. Yak meat is also often used in Thenktuk.

Yakhni
Yakhni is a Kashmiri dish which was introduced by the Moghuls in India. It is a problematic preparation using many spices and is often served as a side dish to pulao.

Yakhni has two significant constituents other than meat which is yogurt and saffron. Saffron is added to the color and yogurt for the texture.

Yakhni is also prepared in other parts of the world like Turkey and Greece. However, the Kashmiri version of it, unlike the others do not, use tomatoes

The proper Yakhni is made with lamb meat. Now various variations including Paneer Yakhni is being tried out.

Mokthuk

Mokthuk is also a Tibetan dish. Another variant of Thukpa, It is also a variety of soup.

Then how come it differ? Well, generally when you order Thukpa it comes with veggie soup, with chicken, mutton or noodles.

In this dish, you get momos along with the soup. If you are an ardent fan of momos, you will for sure want to try this recipe.

Mushrooms and Yak meat could also be added to Mokthuk. You can have both veg and nonveg momos in the soup, and the price is quite affordable.

Qahwa
Qahwa is quite popular in Kashmiri region as well as in Leh Ladakh. Qahwa is mild tea along with cinnamon and saffron.

Cloves and dry fruits are also used in it. It keeps the body warm. Qahwa has its origins in Afghanistan.

It is a particular variant of Green tea. Green tea leaves are boiled in water along with saffron, cinnamon, cardamom cloves and dry fruit.

Rose petals can also be added to enhance the aroma. Instead of sugar, honey is preferred. Samovar is the traditional kettle in which Qahwa is prepared in

Qahwa also has a lot of medicinal qualities- it has anti-inflammatory action, it lowers blood pressure and also protects the human body against the risk of growing cancer cells.

Skieu
Skieu is a traditional dish of Ladakh. It is made of wheat flour and water and It could be eaten along with meat or some vegetables.

It is a daily day dish for people of Ladakh. The wheat flour is kneaded into thumb-sized balls and is added to vegetable or meat stew.